LEEK POTATO SOUP
Alton Brown's Leek Potato Soup, or vichyssoise, is equally delicious hot or cold, from Good Eats on Food Network.
Provided by Alton Brown
Categories appetizer
Time 1h40m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Chop the leeks into small pieces.
- In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.
- Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.
- Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.
CAWL CENNIN (LEEK AND POTATO SOUP)
This is a traditional Welsh soup that is often eaten on St. David's Day as that the leek is the symbol of St. David but it is good any time of year.
Provided by Tea Girl
Categories Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel and dice the potatoes and slice the leeks thinly.
- Simmer the potatoes and leeks together with the chicken stock, salt, and pepper and cook for 40 to 50 minutes until potatoes and leeks soft.
- Mash the vegetables or puree them in a food processor.
- Check the seasonings and reheat, adding the cream, be careful not to boil at this stage.
- Garnish with parsley.
Nutrition Facts : Calories 256.6, Fat 13.8, SaturatedFat 7.6, Cholesterol 47.1, Sodium 617, Carbohydrate 26.2, Fiber 2.3, Sugar 6, Protein 7.9
CAWL CENNIN A HUFEN - WELSH CREAM OF LEEK SOUP
Make and share this Cawl Cennin a Hufen - Welsh Cream of Leek Soup recipe from Food.com.
Provided by Molly53
Categories Lamb/Sheep
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish.
- Melt the butter and cook the vegetables under cover without browning them.
- Add the stock and bring to a low boil; simmer for 1 hour, skimming if necessary.
- Rub the soup through a sieve or whirl in a blender.
- Reheat the soup, stir in the parsley, minced green of leeks, and diced meat (if used).
- Season with salt and pepper.
- Stir in the cream, correct seasoning, and serve garnished with croutons.
GOLDEN LEEK AND POTATO SOUP
Most potato leek soups are smooth, creamy and decidedly on the richer side. This one doubles the ratio of leeks to potatoes, giving you something sweeter, chunkier and homier, brimming with soft pieces of potato and browned slivers of leeks. A tablespoon or two of heavy cream, drizzled into the soup just before serving, is an optional luscious touch.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth, tie together bay leaves, thyme, sage, parsley and celery leaves if using.
- Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10 to 15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce immediately to medium-low; simmer for 5 minutes.
- Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle a small amount of cream into each bowl when serving, and top with parsley for garnish.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 3 grams, Carbohydrate 56 grams, Fat 9 grams, Fiber 10 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
LEEK & POTATO SOUP
Of the winter soups, leek and potato is one of the most comforting and familiar. This easy Vichyssoise recipe by Darina Allen makes the most of seasonal, local veg
Provided by Good Food team
Categories Dinner, Soup
Time 45m
Number Of Ingredients 10
Steps:
- Melt 50g butter in a heavy saucepan. When it foams, add 450g potatoes, cut into 1cm cubes, 1 small onion, cut the same as the potatoes, and 450g white parts of leeks, sliced and toss them in the butter until they are well coated.
- Season well with salt and freshly ground pepper and toss again. Put a disc of greaseproof paper (called a cartouche by chefs) on top of the vegetables to keep in the steam), then cover the pan with its lid.
- Cook over a gentle heat for 10 mins, or until the vegetables are soft but not coloured.
- Uncover the pan and discard the paper. Pour in 850ml of the light chicken or vegetable stock, bring to the boil and simmer until the vegetables are just cooked - about 5 minutes. Do not overcook or the soup will lose its fresh flavour.
- Purée in a blender until silky smooth, in batches if necessary, then taste and adjust the seasoning. Return the soup to a clean pan and stir in three quarters of a 142ml carton of whipping cream and 125ml full-fat milk.
- To finish the soup, finely shred the white part of 1 leek and gently cook it in a small knob of hot butter for a few mins until it is softened but not coloured.
- Reheat the soup to a gentle simmer (add some extra stock at this point if the soup is too thick for your liking), then pour into warmed bowls.
- Drizzle the remaining cream over each serving, top with a little pile of buttered leeks and a scattering of chives and black pepper and serve at once.
Nutrition Facts : Calories 252 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 18 grams carbohydrates, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
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SIMPLE POTATO LEEK SOUP WITH DILL - NOURISHED KITCHEN
From nourishedkitchen.com
5/5 (3)Total Time 40 minsCategory SoupCalories 320 per serving
- In a heavy-bottomed soup pot, heat reserved bacon fat over a medium flame until melted and sizzling.
- Add the thinly sliced leeks to the melted bacon fat and fry until they begin to soften and release their aroma – about five to six minutes or so.
- Add one quart fresh chicken broth to the leeks and dump in the cubed potatoes and cover the pot.
- Cook the potatoes, leeks and broth together over a medium-low flame until the potatoes are softened and tenderly fall apart when pressed with the tines of a fork – about thirty minutes.
POTATO LEEK SOUP (NO HEAVY CREAM + GLUTEN FREE)
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Reviews 24Servings 6Cuisine AmericanCategory Main Course
- Slice the roots off of the leaks then chop off the top dark green stalks; discard. Slice the remaining white/light green stalks in half lengthwise, then in half again (see photos in post). Add sliced leeks to a bowl of cold water and stir them around to separate them from each other and to dislodge any dirt. Scoop them out with a fine mesh sieve, dry, thinly slice and set aside.
- Melt the butter in the olive oil over medium-low heat in a Dutch oven or large soup pot. Add the leeks, carrots and celery and cook, stirring often, until vegetables are softened, about 10 minutes (we are sweating the vegetables, the leeks should not brown). Add garlic and sauté 30 seconds.
- Add the potatoes, broth, chicken bouillon and all remaining seasonings. Cover pot, leaving just a crack open, and bring to a boil. Reduce heat to medium-low and simmer an additional 10-15 minutes, until potatoes are soft. Discard bay leaves.
- Working in batches, remove desired amount of soup to a high-powered blender, don’t fill blender more than 1/3 way full or it can overflow and explode. For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.
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